Weight Watchers Lentil And Black Bean Chili 6 Points Recipes

WEIGHT WATCHERS LENTIL AND BLACK BEAN CHILI (6 POINTS)

Steps:

• Place lentils in a large sauce pan and cover with water by several inches; bring to a boil. Reduce heat to low and simmer until lentils are tender but retain a little bite, about 10 to 15 minutes; drain well and set aside.
• Heat oil in a large stock pot over medium heat. Cook onion, pepper and garlic, stirring often, until vegetables are softened, about 10 minutes.
• Combine chili powder, oregano, cumin, cayenne and salt; add to pot and stir well to combine. Cook, stirring often, about 1 minutes.
• Add tomatoes and their juice, and beans to pot; stir well to combine. Cover pot and simmer so flavors can blend, about 5 - 10 minutes, Fold in lentils and cilantro; serve.
• Yeilds about 1 cup per serving.

WEIGHT WATCHERS QUICK BEEF AND PINTO BEAN CHILI - POINTS = 6

Steps:

• Coat a large skillet with cooking spray and heat over medium-high heat. Add garlic and frozen vegetable mixture; cook, stirring occasionally, until vegetables thaw and any liquid evaporates, about 3 minutes. Add beef and cook, stirring frequently, breaking up clumps of beef with a wooden spoon, about 2 minutes.
• Add diced tomatoes, crushed tomatoes, chili powder, oregano, salt, black pepper and beans; cook over high heat, stirring occasionally, until some liquid evaporates, meat is cooked through and chili thickens slightly, about 3 minutes. Yield about 1 1/4 cups per serving.

THREE-BEAN WEIGHT WATCHERS CHILI - ZERO POINTS

Steps:

• Combine beans, tomatoes, tomato sauce, onion, garlic, and seasoning mix in a 4-quart or larger slow cooker. Stir together.
• Cover and cook on high for 2-3 hours or on low for 4-6 hours, adding corn during the last hour of cooking.
• Stir in lime juice and cilantro just before serving. Add additional cilantro for garnish, optional.

VEGAN LENTIL CHILI RECIPE

Steps:

• Heat the olive oil in a large saucepan set over medium heat. Add the onions and cook until tender, stirring occasionally, about 5 minutes. Add the red bell pepper and cook for 2 minutes.
• Add the garlic, chili powder, oregano, cumin, cocoa powder, cinnamon and salt. Cook, stirring constantly, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute.
• Stir in the vegetable broth, lentils and crushed tomatoes. Bring to a boil, then reduce heat so that the mixture is simmering. Partially cover the saucepan and cook, stirring occasionally, until the lentils are tender, 30 to 35 minutes.
• Stir in the black beans and cook for 5 minutes. Stir in the cilantro. Serve.